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Pork Roast with Plum Sauce

 Pork Roast with Plum Sauce
This juicy roast lends itself to variation, as apricot preserves would also work well. The flavors blend together perfectly to create a subtle hint of Asian flair. — Jeannie Klugh, Lancaster, Pennsylvania
10 ServingsPrep: 20 min. Cook: 5 hours + standing


  • 1 boneless whole pork loin roast (4 pounds)
  • 2 tablespoons canola oil
  • 1 cup sherry
  • 2 tablespoons dried thyme
  • 2 tablespoons soy sauce
  • 4 garlic cloves, minced
  • 1 tablespoon ground mustard
  • 1-1/2 teaspoons ground ginger
  • 1 teaspoon garlic salt
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup plum jam
  • 2 tablespoons cornstarch
  • 1/4 cup cold water


  • Cut roast in half. In a large skillet, brown roast in oil on all
  • sides; drain. Transfer to a 4-qt. slow cooker.
  • In a small bowl, combine the sherry, thyme, soy sauce, garlic,
  • mustard, ginger, garlic salt, salt and pepper; pour over pork. Cover
  • and cook on low for 5 to 6 hours or until a meat is tender. Remove
  • meat to a serving platter; keep warm. Let stand for 10-15 minutes
  • before slicing.
  • Skim fat from cooking juices; transfer to a small saucepan. Add jam.

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Pork Roast with Plum Sauce (continued)

Directions (continued)

  • Bring to a boil. Combine cornstarch and water until smooth.
  • Gradually stir into the pan. Bring to a boil; cook and stir for 2
  • minutes or until thickened. Serve with gravy. Yield: 10 servings.
Nutritional Facts: 5 ounces cooked pork with 1/3 cup sauce equals 324 calories, 11 g fat (3 g saturated fat), 90 mg cholesterol, 538 mg sodium, 14 g carbohydrate, 1 g fiber, 36 g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.